Smoked Gemfish

Smoked Gemfish is perfect for this dish as it’s meaty and succulent.

Kedgeree is the kind of breakfast dish that sets you up for the day’s labours that lie ahead of you, although it would also work well for brunch.

gem kedgeree

Serves 4 | Preparation time: 35mins | Cooking time: 35mins


600g ahia™ freshly smoked gemfish
300g Basmati rice
600ml milk
1 bay leaf
4 eggs, hardboiled, peeled
2 tbsp unsalted butter
1 tsp curry powder
1 onion, peeled, diced
2 tsp Worcestershire sauce
12 cherry tomatoes, halved
2 tbsp chives, chopped
Salt and freshly ground black pepper


Bring the rice to a simmer in 3 cups of salted water and cook until the water has been absorbed and the rice is tender, about 15-20 minutes. Remove the rice from the heat and pour it onto a flat tray to cool it down

Bring the milk and bay leaf to a simmer in a saucepan and chop the ahia™ freshly smoked gemfish into 3cm chunks and add to the pot, reduce the heat and simmer for 10 minutes, just until the fish begins to flake. Drain the fish through a sieve over a bowl, reserving the milk. Remove any bones or skin from the fish.

Cut the eggs into quarters and set to one side.

Melt the butter in a frying pan and stir in the curry powder. Cook until fragrant and add the onion, gently frying it until soft.

Gently fold in the cooked rice and smoked fish to the pan and cook for 5 minutes with about one cup of the milk. Stir in the eggs, Worcestershire sauce, cherry tomatoes and chives, and cook for 3 minutes. Season and serve garnished with fresh herbs and lemon wedges.